Southern Black-Eyed Peas Recipe #114514
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
by TxBluebonnet
1½ hours | 30 min prep
SERVES 6
- 4 cups fresh or frozen black-eyed peas
- 4-5 slices bacon
- 1 large onion, chopped
- 1 stalk celery, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
- Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
- Lower heat to simmer; crumble bacon and add to peas.
- Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
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5 stars